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Effect of Xanthan Gum on the Quality of Bread

Jyothsna Rao, S. and Prasad, M. S. and Venkateswara Rao, G. (1993) Effect of Xanthan Gum on the Quality of Bread. Journal of Food Science and Technology (India), 30 (4). pp. 265-268.

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<p align="justify">Incorporation of different concentrations of the xanthan gum, an exocellular polysaccharide produced by obligately aerobic Xanthomonas campestris in wheat flour, has been studied to investigate its effect on the rheological and bread making quality of the wheat flour. Addition of 0.3% xanthan gum in wheat flour improved the water absorption from 59.8 to 61.4%, dough stability from 6.0 to 10.0 min, dough strength from 136.5 to 150.0 cm2, and the overall bread making quality with special reference to crumb softness. In addition, the yield of bread increased by 3.5%. Though the xanthan gum has been approved by FDA for use in foods, its use in bread is not currently permitted in India. Considering its ability to significantly improve the bread quality and the yield, a need exists to clear it for use in bread manufacture.</p>

Item Type: Article
Uncontrolled Keywords: Xanthan gum, Incorporation in bread, Rheological effect on dough, Improvements in bread quality, Bread yield, Improved crumb softness
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 26 Bakery products
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2006
Last Modified: 05 Oct 2018 06:41
URI: http://ir.cftri.com/id/eprint/326

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